2 servings
Prep: 5 mins,
Cooking: 30 mins
Tuck into this easy-to-make lunch-time salad, any day of the week!
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Ingredients (10)
1 tbsp | olive oil |
1 | red onion — sliced |
200 g | broccoli — cut into florets, blanched |
200 g | rosa tomatoes — halved |
50 g | pecan nuts — toasted |
salt and freshly ground black pepper | |
200 g | wholewheat pasta — cooked al dente |
fresh basil |
FOR THE DRESSING
2 tbsp | basil pesto |
1 tbsp | Greek yoghurt |
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